Hey everyone, this might sound noobesque, but I have some DFH 60 minute IPA clone in the primary for about 19 hours now. I just got home from work and checked on it and it's blowing krausen out of the airlock. It's definitely the more vigorous fermentation I've ever seen.
I topped off to 5 gallons in a 6.5 gallon bucket. Rehydrated my Nottingham yeast in 85 degree water for 20 minutes, then slowly brought it to the temp of the wort (72F) by adding a turkey baster of wort every 3 minutes. Pitched into the wort at 72F and put the bucket in a room that stays about 65F.
I assume all is well, but do I need to take that airlock off of there and clean it out and replace with a clean one?
VIDEO - feel free to watch it all, or fast forward to 1:55 and watch how it gets calm and then goes nutso!
Thanks!
I topped off to 5 gallons in a 6.5 gallon bucket. Rehydrated my Nottingham yeast in 85 degree water for 20 minutes, then slowly brought it to the temp of the wort (72F) by adding a turkey baster of wort every 3 minutes. Pitched into the wort at 72F and put the bucket in a room that stays about 65F.
I assume all is well, but do I need to take that airlock off of there and clean it out and replace with a clean one?
VIDEO - feel free to watch it all, or fast forward to 1:55 and watch how it gets calm and then goes nutso!
Thanks!
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